Description
This Easy Peasy Chicken Pot Pie recipe is the go-to comfort classic for busy families. Creamy, hearty, and finished with a flaky golden crust it’s fast, budget-friendly, and full of soul.
Ingredients
2 pre-made pie crusts
1 can cream of mushroom soup
1 can cream of chicken soup
Splash of milk
2 cups rotisserie chicken
Half a small bag of frozen mixed veggies
Salt
Pepper
Thyme
Butter spray
Instructions
1. Preheat your oven to 375°F (190°C).
2. Line your pie pan with the first crust and press it in gently.
3. In a big bowl, mix cream of mushroom soup, cream of chicken soup, milk, rotisserie chicken, frozen veggies, salt, pepper, and thyme.
4. Pour the creamy mixture into the crust-lined pie dish.
5. Lay the second crust on top. Pinch the edges to seal and cut 3-4 small slits in the top.
6. Bake for 40 minutes until the crust begins to brown.
7. Remove, spray top crust with butter spray.
8. Broil for 2 minutes for that golden finish.
9. Let cool 5–10 minutes before slicing and serving.
Notes
Use leftover rotisserie chicken to save even more time.
To avoid a soggy bottom crust, don’t overfill.
Add shredded cheddar or mozzarella for a cheesier version.
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 3g
- Sodium: 660mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 68mg
Keywords: easy peasy chicken pot pie recipe, budget-friendly creamy chicken recipes, family-friendly meals under 30 minutes, high-protein chicken recipes, quick weeknight dinners